Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.103 (3), p.968-975
Main Authors: Vijayakumari, K., Pugalenthi, M., Vadivel, V.
Format: Article
Language:English
Subjects:
Antinutritional factors
Bauhinia purpurea
Biological and medical sciences
digestible protein
Food industries
Fundamental and applied biological sciences. Psychology
hot water treatment
in vitro digestion
In vitro protein digestibility
nutritive value
plant proteins
Processing methods
seeds
soaking
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Summary:The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were found to contain antinutritional factors like total free phenolics (2.75 g/100 g), tannins (2.35 g/100 g), phytic acid (692 mg/100 g) and flatulence factors, raffinose (0.54 g/100 g), stachyose (1.17 g/100 g) and verbascose (0.95 g/100 g). Soaking the seeds in distilled water caused maximum reduction in the phytic acid content (37%), whereas soaking in NaHCO 3 solution reduced significant levels of phenolics and tannins (72% and 78%, respectively). A reduction in the levels of oligosaccharides (raffinose by 63%, stachyose by 42% and verbascose by 79%) was observed during cooking. Of the attempted treatments, autoclaving appeared to be most effective in reducing levels of all the investigated antinutrients, except phytic acid, and also improved the in vitro protein digestibility of B. purpurea seeds.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.07.071